When it comes to desserts, nothing is more satisfying than a good old-fashioned muffin. They are easy, quick, and tasty, but with the amount of sugar that can come in most muffins, it prompted me to see how i can make them less sugary and equally tasty.

For this recipe you will need the following: 3/4 sugar free sweetener,1 1/2 cup flour (or almond flour), 2 teaspoons of vanilla extract, 2 large eggs, 2 teaspoons baking powder, 2/3 cup almond milk, 2/3 cup olive oil, 1 cup of frozen fruit of your choice, 1/2 teaspoon sea salt, 3 cups of protein powder of your choice (i used the aldi brand which has 30 g of protein per scoop), and lastly avocado oil spray to lubricate the muffin tray with optional muffin cups.

While preheating the oven to 400 degrees Fahrenheit, take your dry ingredients and whisk together in a bowl and set aside. Next, combine all dry ingredients and pour over top of the dry ingredients and fold in the fruit as you stir into a batter. Once all the ingredients are together pour evenly into the muffin tray (my muffin tray made about 6 large muffins so can be spread out over at least 12 smaller muffins if you have a higher capacity tray). Once all the batter is in the tray, place the muffins into the oven for 20-25 minutes or until you can put in a toothpick and remove it from the muffin cleanly.

These muffins were so delicious, and I didn’t feel guilty eating a single one. With the sugar free sweetener and protein powder this made it into a nice staple for a post workout treat with 15 grams of protein per serving (for large muffin tray at 30 grams of protein per scoop with the protein i used. Your protein might vary depending on the powder used). These can last up to about a week and, of course, can be frozen for later. Until the next time, dear readers excelsior!